Cooked hot on the Weber Genesis for deep colour, tenderness, and a proper steakhouse crust.
The eye fillet is seared hard and finished simply, letting the cut speak for itself. It’s served with an easy creamed spinach — a slightly cheeky shortcut on the classic — and ultra-crispy shoestring fries, sliced thin and cooked until golden and crackling.
This is steakhouse comfort done at home — bold, satisfying, and built around a great cut of beef.
